Summary

Ingredients

• 300 g salmon (ravlax)
• 1 tablespoon dill, chopped
• 0.5 ½ lime (s), the juice from it
• 3 shallot (s), finely diced
• 3 tablespoon olive oil with lemon
• 1 teaspoon mustard, medium hot
• 60 chips (potato chips), salted
• 3 tablespoon crème fraîche
• 50 g caviar (salmon caviar), for decoration
• White pepper from the mill
• Chili powder, freshly ground
• Coriander, freshly ground
• some dill branches, for decorating

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Instructions

1. First finely dice the gravlax. Then dill, lime juice, shallots, olive oil with lemon, mustard, salt, white pepper, chili powder and coriander are added and mixed well with the salmon.
2. Put the tartare on the chips with the help of a small spoon and cover each with a second potato chip.
3. Squirt the creme fraiche onto the top chips using a piping bag and a fine nozzle. Finally, decorate with salmon caviar and small sprigs of dill.
4. Note: Since the chips get soft after a while, I recommend that you put the chip snacks together about 1/2 hour before serving.